Romaine Lettuce Nutrition Facts

17 calories in 100 g

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Calories in Romaine Lettuce
Lettuce, cos or romaine, raw
17 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.17 calories / gram
0 Weight Watchers points
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Calorie Sources:68% carbohydrates; 17% proteins; 15% fats
Fats:0.30 g (3 calories, 0% by weight)
Carbohydrates:3.29 g (12 calories, 3% by weight)
Proteins:1.23 g (3 calories, 1% by weight)
Alcohol:~
Water:94.61 g (95% by weight)
Fat Composition:80% polyunsaturated; 15% saturated; 5% monounsaturated
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup shredded
1 leaf inner
1 leaf outer
1 head
1 NLEA serving
Scientific Name:Lactuca sativa var. logifolia
Refuse:6 %
Refuse Description:Core
Food Group:Vegetables and Vegetable Products
USDA #:11251
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Vitamin A:8710 IU
Retinol:~
Retinol Activity Equivalent:436 mcg
α-Carotene:~
β-Carotene:5.23 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.31 mg
Vitamin B-1:70 mcg
Vitamin B-2:60 mcg
Vitamin B-3:310 mcg
Vitamin B-5:140 mcg
Vitamin B-6:70 mcg
Vitamin B-9:136 mcg
Food folate:136 mcg
Dietary Folate Equivalent:136 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.90 mg
Vitamin C:24 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:130 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:10 mcg
γ-Tocopherol:360 mcg
Vitamin K:102.50 mcg
Calcium (Ca):33 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):970 mcg
Magnesium (Mg):14 mg
Manganese (Mn):150 mcg
Phosphorus (P):30 mg
Potassium (K):0.25 g
Selenium (Se):0.40 mcg
Sodium (Na):8 mg
Zinc (Zn):230 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.29 g
Dietary Fiber:2.10 g
Sugars Total:1.19 g
Fructose:0.80 g
Galactose:~
Glucose/Dextrose:0.39 g
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.23 g
Essential amino acids
Phenylalanine:60 mg
Leucine:70 mg
Methionine:10 mg
Lysine:60 mg
Isoleucine:40 mg
Valine:50 mg
Threonine:40 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:50 mg
Non-essential amino acids
Alanine:50 mg
Aspartic acid:0.13 g
Betaine:100 mcg
Cystine:6 mg
Glutamic acid:0.17 g
Glycine:40 mg
Hydroxyproline:~
Proline:40 mg
Serine:50 mg
Tyrosine:20 mg
Fats Total:0.30 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:0.16 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:3 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.58 g
Caffeine:~
Theobromine:~
Product Type:Romaine
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...The flavor of olive oil will be adversely affected by light. UV light oxidizes the oil and turns it rancid. Bottling in plastic is detrimental to olive oil quality as the plastic can react with oil in time.
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